Cuisinart Cuisinart, CSO-300 manual Nutritional information per tamale

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Masa Dough:

5cups masa harina

1tablespoon plus 1 teaspoon baking powder

2½ teaspoons kosher salt

3¾ cups water

1¼ cups vegetable oil

1.Arrange the poblano peppers in a single layer on the baking pan. Put the pan in the oven with the rack in the middle rack position. Set to Bake Steam at 425°F. Cook for 30 minutes until charred, flipping the peppers halfway through cooking. Remove peppers to a bowl and cover tightly with plastic wrap.

2.Once cool enough to handle, peel, seed, and roughly chop the peppers. Set aside.

3.In a medium pot, heat the oil over medium-high heat. Add the onion, jalapeño, and garlic and sauté until softened and lightly golden. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the water or broth and bring to a boil. Reduce heat to medium and add the chicken, poblano peppers and canned chiles. Simmer for about 30 to 45 minutes until filling is thickened and still moist but not soupy.

4.While the filling is cooking, put husks in a large bowl and pour over enough boiling water to cover. Use an inverted plate or heavy lid to keep the husks submerged for at least 1 hour.

5.Remove chile from heat and allow to cool slightly. (It will thicken slightly as it sits.)

6.Prepare the masa dough. In a large bowl, stir together the masa, baking powder, and salt. Slowly add the water, using a wooden spoon or a clean hand to incorporate the liquid well. Add the vegetable oil last and mix thoroughly until a dough is formed. Refrigerate until ready to use.

7.Assemble the tamales. Working with one husk at a time, remove from water and shake off any excess. Lay the husk flat on a work surface with the larger end facing you. Spread about ¼ cup of masa dough onto the husk, covering 2⁄3 of the husk toward the wider end.

8.Put about 2 to 4 tablespoons of filling on top of the masa, depending on the size of the husk. Fold the sides of the husk in over the filling and the husk’s narrow end underneath the tamale to secure closed. Repeat until all tamales have been filled.

9.Arrange the tamales on the baking pan, with the open ends upward, stacking against each other in a slightly slanted position. Put in the oven with the rack in the lower rack position and set the oven to Steam at 210°F for 2 hours. The masa should be set and the husk should peel easily away from it.

10.Serve immediately.

*To prepare the chicken in the oven, coat raw chicken legs with ½ teaspoon each salt and pepper and put in the baking pan with the rack in the middle rack position. Set to Bake Steam at 325°F for 60 minutes. Remove, cool, and shred the meat.

Nutritional information per tamale:

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Contents Combo Steam+ Convection Oven Important Safeguards Table of Contents Special Cordset InstructionsUnpacking Instructions Before the First USEParts and Features Getting to Know Your Control Panel Cooking FunctionsAdditional Control Panel Icons Oven Rack Position GuideOperating Instructions For Use With Toast FunctionCycle is complete Base of the unitTo change functions, time or temperature during cooking Tips and HintsSteam Broil and Broil SteamSuper Steam Cleaning and Maintenance BreadWarm Troubleshooting Limited Three-Year WarrantyDecalcification To decalcifyCalifornia Residents only Cuisinart Milford Road East Windsor, NJ 12CE131801Recipe Booklet Red Chile Sauce Beef Tenderloin Roast with Garlic and Herbs Recipes French Toast StrataLemon Tea Loaf Active Time 20 minutes Total Time Overnight plus 3 hoursCaramelized Onion and Two-Tomato Tart Butter and flour a 9-inch loaf panActive Time 45 minutes Total Time 2 hours Makes one 9-inch square tart 9 servingsOysters Rockefeller Active Time 30 minutes Total Time 45 minutesNutritional information per oyster Spanish Style Mussels with Chorizo Chermoula ShrimpActive Time 15 minutes Total Time 55 minutes Active Time 20 minutes Total Time 30 minutesWhole Roasted Branzino Active Time 30 minutes Total Time 2 hoursMakes 2 servings DBMDNHtGJCFSHRed Chile Pork Red Chile SauceActive Time 30 minutes Total Time 3 hours Makes about 12 servingsBeef Tenderloin Roast with Garlic and Herbs Vinegar Chicken with PeppersMinutes Remove from the oven and serve Salmon with Lemon-Herb Butter Perfect Roast ChickenAllow to rest for 10 minutes before carving or serving Indoor Clambake Green Chile TamalesActive Time 2 hours Total Time 5 hours Makes about 24 tamalesNutritional information per tamale Steamed Pork Buns Makes 4 entrée or 6 appetizer servingsActive Time 1 hour 25 minutes Total Time 3 hours 25 minutes Makes 16 bunsTwo-Beet Salad with Champagne Vinaigrette Active Time 15 minutes Total Time 1 hour 5 minutesMakes 6 servings Nutritional information per bunChampagne Vinaigrette Active Time 10 minutesMakes 1 cup Active Time 10 minutes Total Time 30 minutesRoasted Pepper Rice Pilaf Roasted TomatoesActive Time 5 minutes Total Time 20 minutes Makes about 6 servingsBrioche Active Time 55 minutes Total Time 5 hours 45 minutesMakes 1 loaf about 8 servings Soft Pretzels Buttery Dinner RollsSet to Steam at 210F for 5 minutes Nutritional information per pretzelRustic Italian Bread Remove rolls from the pan and cool slightly before servingActive Time 15 minutes Total Time 2 hours 10 minutes Makes 1 round loaf about 16 servingsFrench Bread Molasses Whole Wheat Rolls with Raisins and PecansMakes 2 small baguettes about 16 servings Chocolate Chip Bread Pudding Cinnamon Sugar Doughnuts Active Time 50 minutes Total Time 3 hours 50 minutesMakes 12 round doughnuts, plus 12 doughnut holes Cinnamon sugar, for finishingChocolate Pots de Crème Honey-Roasted Peaches with Cream Makes 6 to 8 servings
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